Sunday, 14 March 2010

It’s Mother’s Day in the UK today and I want to wish all my fellow yummy mummies a very Happy Mother’s Day! I awoke to the perfect start with breakfast in bed made by my gorgeous son, a card and Gizzi’s Kitchen Magic Cookbook, whoop whoop. I'm in ♥ with this book and I even got a message on my Twitter from the lovely Gizzi herself wishing me a Happy Mother's Day, how cool is that? My boys are cooking a Roast Beef dinner with all the trimmings and I’ve been told I’m not to lift a finger today but I could not help myself and ended up in the kitchen doing what I enjoy most, baking. I had the perfect cupcake recipe in mind to celebrate Mother’s Day and also the arrival of spring, Lemon and Elderflower Cupcakes. These luscious, lemony delights have a super light fluffy texture and topped with the elderflower icing these are truly yummylicious.

Sift the flour and baking powder into a large bowl. Sprinkle over the sugar and ground almonds, followed by the grated lemon zest, and mix everything together.

In a separate bowl, lightly beat the eggs with the oil and Greek yoghurt. Add the lemon essence.

Slowly pour the wet ingredients into the dry and stir with a wooden spoon. Mix until everything is combined and there are no clumps of dry ingredients.

Spoon the mixture into the paper cases so that they are three-quarters full. Bake the cakes in the centre of the preheated oven for about 20 minutes until they are firm and springy to the touch. Remove from the oven and place the cakes on a wire rack to cool.

To make the icing, sift the icing sugar into a medium-sized bowl. Add the elderflower cordial and water a little at a time to achieve a thick, creamy consistency.

When the cakes are cool, spoon a tablespoon of icing onto each one. Serve plain or decorate with little sugar flowers or thin shavings of lemon rind.

Katie, lovely to see you here. Unfortunately Rosie and I are not able to commit to Sweet and Simple Bakes at the moment. Rosie has been having her on-going health problems with her back since way before xmas and she is not able to even sit at a computer let alone blog right now.

I have a lot going on at the moment too and in the process of moving house in the next week. I also lost my blogging mojo when my kitten passed away last summer. So I've been dedicating the time I do have to my own blog.

Hopefully in the future we would like to start Sweet and Simple Bakes up again.

Maria - I have just noticed on your twitter than you plan to turn a Chocolate Guinness Cake into cupcakes - I am off to a St Patrick's Do and wanted to do this too. I wondered if you would mind sharing your goddess expertise and telling me how many cupcakes you will do from the standard recipe and how long you would suggest to cook them for??? Sorry to be cheeky. I hope you don't mind me asking you? I'd be so grateful - thanks flower. Love Lucie x

OK this will be my first time turning the recipe into cupcakes. I've done research online and others have baked the same recipe into cupcakes and ended up with 24 cupcakes. Fill the cases 3/4 of the way up and baked for 15 to 18 but maybe 20 (depending on your oven). Leave in the pans to cool for 20 mins, then remove to wire rack to finish off cooling.

About Me

Hello and Welcome to The Goddess's Kitchen!
My name is Maria and reside in Surrey, UK. I'm a full time domestic goddess (thanks to my hard working hubby), wife and mother (I love my work). I'm also a nannie to my beautiful grandson called Ollie, who I just love to bits! My other babies are my 2 beautiful but spoilt kitties, Madison and Coco. My passion is cooking and baking and my kitchen is my sanctuary. I love being able to share my love and joy of food with my family, friends and fellow foodie bloggers. I confess to having a "slight" amazon addiction and love to browse and buy beautiful cookbooks and own over 200 cookbooks, a collection which grows regularly!